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Modeled after a popular NYC eatery, this groundbreaking technique converts typically wasted outer lettuce leaves into a velvety herbaceous “mayonnaise”. It’s a ingenious approach to minimize leftovers while making something delicious and versatile.

Why Use External Lettuce Greens?

Those outer leaves serve as the plant’s protective packaging, shielding the delicate inside leaves. While recycling vegetable trimmings is one basic zero-waste habit, discovering creative uses for these parts is even more beneficial. Turning surplus ingredients into rich compost prevents dump accumulation, where it may release methane, a potent climate concern.

It’s quite radical when you consider over it: produce decomposes and transforms into that ideal growing medium to nourish more crops, thereby completing the cycle and honoring nature’s process of growth.

Yet, with over thirty percent extra food getting made compared to required, consuming valuable resources wisely becomes crucial. Reducing waste not only conserves money but also supports a more sustainable way of living.

The Green Emulsion Recipe

The versatile recipe functions with any variety of lettuce and nuts. Through incorporating one whole egg, one eliminate the need to use up an leftover white. This outcome is an creamy, nutty dressing that pairs beautifully with greens, roasted veggies, grilled chicken, pasta, or rice.

Yields 2

To Make the Green “Mayonnaise” (Yields approximately 200 grams)

• 100g unsalted butter
• 50 grams external lettuce greens of 2 romaine or butter lettuce, washed and thoroughly dried
• 20g shelled salted pistachios – light-colored seeds such as cashews help maintain the vivid green, though any seeds can do
• 1 small entire egg

To Make the Salad

• Two little gem heads, split longwise
• Extra-virgin olive oil, as needed
• Fresh lime juice or apple cider vinegar, to taste
• 1 small bunch soft greens (like parsley), sprigs picked intact, stems thinly minced

Steps

First preparing the mayonnaise. Melt the fat in a medium pot, add the outer salad leaves, cover and cook for about 60 seconds, mixing a couple times, till they have wilted. Pour the contents into a container of an stick blender, add the pistachios and egg, then blend till creamy. If needed, incorporate more seeds to achieve a thick consistency. Store in an sealed jar in the fridge for up to three days.

To assemble the salad, drizzle each gem portion with olive oil and lemon juice, then season generously. Coat with one tight pattern of the herb emulsion, then scatter with the greens. Place on two dishes and enjoy immediately.